Quick and Easy Omelette Muffins

When it comes to meal prep and planning for a busy week I find that breakfasts are a great thing to check off the list. This easy omelette muffin recipe is great to make on the weekend and have ready for busy mornings. You can keep the pre-made eggs in the fridge or freezer depending on when you plan on eating them.

The best part of this recipe is it is easy to customize to your flavor preference. You can use different add-ins and even swap the cheese to add more flavor.

Quick and Easy Omelette Muffins

Quick and Easy Omelette Muffins Ingredients:

6 large eggs

¼ cup milk or yogurt

Sea salt and black pepper, to taste

1 cup kale, chopped

3 tablespoons bell pepper, chopped

2 mushrooms, chopped

2 tablespoons parsley, chopped

¼ cup mozzarella cheese, shredded

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

Quick and Easy Omelette Muffins Directions:

Preheat oven to 390°F and spray a 12-cup muffin tin with non-stick cooking spray. Set aside.

In a medium bowl, whisk the eggs and milk to combine and season with salt and black pepper, to taste. Add the remaining ingredients to the egg mixture and stir to combine.

Fill muffin cups ¾ full and bake for 25-30 minutes or until centers are set and no longer runny. Remove from oven and cool slightly before serving. Enjoy!

These easy omelette muffins are great to eat on their own or make a breakfast wrap so you can eat on the go or pack it for later. If you're looking for more quick and easy breakfast recipes you might like our chia pudding or sheet pan egg bake.

Easy and healthy morning meal to grab on the go plus you can customize to fit your family!

Author: Real Momma

Serves: 6

Ingredients

6 large eggs

¼ cup milk or yogurt

Sea salt and black pepper, to taste

1 cup kale, chopped

3 tablespoons bell pepper, chopped

2 mushrooms, chopped

2 tablespoons parsley, chopped

¼ cup mozzarella cheese, shredded

Instructions

Preheat oven to 390°F and spray a 12-cup muffin tin with non-stick cooking spray. Set aside.

In a medium bowl, whisk the eggs and milk to combine and season with salt and black pepper, to taste. Add the remaining ingredients to the egg mixture and stir to combine.

Fill muffin cups ¾ full and bake for 20-25 minutes until centers are set and no longer runny. Remove from oven and cool slightly before serving. Enjoy.

Notes

Easily customize by adding different ingredients such as mushrooms, spinach, feta, bacon whatever your family likes. They freeze perfectly and are easy to heat up and go in the morning or defrost overnight!